1 - Cook the meat: Place the flank steak in a pot with broth or water and salt.

2 - Cook over low heat for about 2 hours, until tender and easy to shred.

3 - Shred the meat: Once cooked, drain and shred the meat using two forks.

4 - Prepare the vegetables: Sauté chopped onion, bell pepper, and garlic in a little oil.

5 - Add cumin, oregano, paprika, and salt.